What's that secret bit on the bottom of a roast chicken?

[catinb0oots]

That only MNers seem to know about. And where is it?

It's got a special name and apparently it's really tasty and the cook gets dibs on it along with the crispy skin etc

I can never find it and forget to ask on here until it's too late and I'm cutting the bird up.

Today I am organised - I have a chicken to roast tonight.

Oh I know the bit you mean! Delish! Can't remember the name though!

Oyster!

the oysters

little sort of circular pieces next to the underside of the legs. So nice. If you cook a chicken breast side up, they basically get a confit style of cooking as they are constantly in the fat. So nice!

Are you thinking about the "oyster"? A small piece in the thigh section of the chicken (one on each side obvs).

Those bits have a name?!

I don't know what it's called, but it sits in a dipped bit of bone, it's sort of oval in shape .

The oysters! They’re along the back bone, And should pop out of a little divot.

I need a diagram

Two circular ish bits, very tender and lovely. Basically the best bits of dark meat in the whole bird.

(Pic from google)

Fgs

THE OYSTERS!

Thankyou MN!!

This is the underside of the chicken...

Yeah, they are called oysters and they are lovely. They are over looked by people who don't know about them. Oh good, yummy, I'll just get those...…

Some like the parsons nose which is basically the chicken's piss flap, I think.

Dp gives ot to the cats- says its a crappy bit

I scoff them during carving

I've never been so excited for a roast chicken

Thank you for the diagrams. I knew you lot wouldn't let me down.

Surely those are the cook's treat when you're picking over the carcass before making stock? That's when I scoff them.

These are definitely the best bits of a chicken.
Bit of useless info, but in French they are called "le sot l'y laisse" which literally means the idiot leaves it .

Where I live you can buy chicken oysters four per pack. They usually comewith peppers and onions

Oysters.... so delicious. Our cat gets one (his eyes are like saucers when he sees a roast chicken coming out of the oven, it cracks me up) and whoever's doing the bulk of the cooking for that particular meal gets the other as they carve.

Parsons nose is not the piss flap! Its the fatty bit above the tail. The oysters are tasty because they are basted in chicken fat as the bird cooks.

Well I never!! Didn’t realise they had a name, I only discovered them fairly recently, so delicious!!

As cook, I have decreed that the cook's perks are (in order): parson's nose, oysters, the bits of skin on either side of the cavity, and the thighs. Children get drumsticks. Husband gets breast because he drowns everything in gravy and/or chili sauce anyway. I grudgingly share the crispy skin on the breast.

Do people eat the Parsons nose? ... oh my days, that's Chinese wet market type fayre 🤢

The parson's nose is just chicken skin, fat and meat with a little bit of bone in the middle that pulls right out, just like a thigh or a wing, it's not a piece of offal if that's what you mean by the reference to the wet market? (Not that there's anything wrong with offal!)

You know a "wet market" is just a "market"? - the "wet" bit got added in translation, probably to distinguish it from the US use of market for what we'd call a shop in the UK.